ThriftyFun Recipes - December 22, 2005

Does anyone have a really good homemade chicken noodle soup recipe? I have tried so many times to make it, but it never tastes that good even though there is plenty of chicken in it, and spices. Any suggestions would be greatly appreciated.

Thanks,
P.J. from Delaware

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Today's Recipes

Cinnamon Rolls - Bread and Buns

Ingredients

4 cups warm water
3 pkgs. yeast
2 eggs (beaten)
1 cup sugar
1/2 cup melted margarine (not hot)
13 cups flour

Butter icing:

Ingredients

1/3 cup margarine or butter (soft)
3 cups powdered sugar (sifted)
3 Tbsp. half and half

Directions

Combine this and knead well. Let rise until double in size. Make into buns and let rise again and bake at 350 degrees F for about 20 minutes.

For Butter Icing:

Blend margarine or butter and powdered sugar. Stir until smooth. Takes about 3 Tbsp. half and half.

By Robin from Washington, IA

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Confetti Vegetable Salad

Ingredients

1 can green beans
1 can tiny peas
1 can garbanzo beans
1 can white corn
1 can carrots (diced)
Dash of pepper
1/2 cup green pepper
1 tsp. celery
1/4 cup green onions
1 jar pimento

Dressing:

Ingredients

3/4 cup white vinegar
1 cup sugar
1/2 tsp. salt
1/2 cup salad oil

Directions

Drain all vegetables. Put in large dish. Heat vinegar, sugar and salt until sugar is dissolved. Add all. Cool slightly and pour over vegetables; stir gently. Cover tightly and refrigerate.

By Robin from Washington, IA

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Pepperoni Salad

Ingredients

3/4 cup Italian salad dressing
1 Tbsp. Dijon-style mustard
1 pkg. rotini (8 oz. size)
1 cup frozen peas (thawed)
1 cup mushrooms (sliced)
3/4 cup Cheddar cheese (cubed)
1/2 cup cherry tomatoes (halved)
1/2 cup celery (sliced)
1 pkg. pepperoni
1 carrot (shredded)
1 onion (chopped)
3 Tbsp. ripe olives (sliced)

Directions

Combine salad dressing and mustard. Prepare rotini according to package directions; drain. Rinse in cold water; drain. Combine pasta with remaining ingredients. Toss with dressing. Chill. Serves 10-12.

By Robin from Washington, IA

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Pea Picking Cake

This cake will melt in your mouth. I even typed it up and put in our Clemson Master Gardener Cookbook we just published. It is called Pea Picking Cake. It is easy to make and a huge hit with all! There won't be any left!

Ingredients

1 Box of Yellow Cake Mix
1 Small Box of Vanilla Instant Pudding

Mix These 2 ingredients together then ADD

4 Eggs
12 oz of Vegetable Oil
1 Can of Mandarin Oranges with Juice

Directions

Mix Well; cook in layer or tube pan at about 325 degrees F for 40 minutes.

Icing for above:

3 small packages of Vanilla instant pudding mix
1 (13 0z) Cool Whip any brand
1 large can crushed pineapple drained

Directions

Drain Pineapple; add all ingredients together and mix. Spread on cool cake. ENJOY!

By Karen from Summerville, SC

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Blueberry Cream Muffins

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
4 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups sour cream
2 cups fresh blueberries (can be frozen)

Directions

In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in vegetable oil; add vanilla. combine dry ingredients and add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins (or use paper muffin cups). Bake at 400 degrees F for 20 minutes. Makes 24-32 muffins.

By Robin from Washington, IA

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Coco-Nutty Clusters

These tasty coconut candies are a great holiday treat.

Coco-nutty clusters

Ingredients:

Mini muffin paper cups
2 2/3 cups sweetened flaked coconut
2 cups chopped pecans
1 cup semi sweet chocolate
Mini muffin tin

For the Glaze:

1/3 cup white chocolate melted with 2 teaspoons vegetable shortening.

Directions:

Brown coconut and pecans in the oven at 350 degrees F on separate cookie sheets for approximately 9 minutes, a little longer for the coconut. Stir every few minutes to prevent burning. Let cool.

Combine pecans and coconut in a bowl.

Melt the cup of chocolate on a double boiler or in a microwave safe bowl following the directions on the package of the chocolate chips.

Mix the melted chocolate and pecan and coconut mixture together. Drop the mixture into the paper cups.

Let set in the fridge for 45 minutes.

Melt white chocolate with vegetable shortening. Once melted pour into a plastic baggy and cut a little piece off one of the corners.

Drizzle chocolate over the clusters. Chill in fridge for about 15 minutes.

I made these for a Christmas Gathering and they were a big hit!

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Easy Wheat Rolls

Ingredients

2 cups warm water
2 pkgs. active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup soft shortening
1 egg (beaten)
1 cup wheat flour
5 1/2 to 6 cups white flour

Directions

Dissolve yeast in warm water in a large mixing bowl. Stir in sugar, salt, shortening and beaten egg. Add wheat flour; stir in and let set a few minutes. Gradually add white flour. Knead only enough to mix thoroughly. Let rise until doubled, 1 to 2 hours. Shape into rolls; let rise until doubled and bake at 400 degrees F for 12-15 minutes.

By Robin from Washington, IA

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Cake Mix Chocolate Chip Cookies

"There are two kinds of people in the world: those who love chocolate, and communists." - Leslie Moak Murray

I can't help but love that quote. When I was a kid, my grandpa always called any store bought cookies that somehow made it into the house "Commie cookies.". For him, it was Grandma's homemade cookies or none at all.

There's just something special about homemade cookies, especially chocolate chip cookies, so far as I'm concerned. It's a great family activity, something even children can help with, and everyone loves eating the results.

Here's an easy recipe for chocolate chip cookies I think you'll enjoy:

Chocolate Chip Cookies

Ingredients

1 package butter pecan, chocolate chip, chocolate fudge, devil's food, German, chocolate or yellow cake mix
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
2 eggs
1/2 cup chopped nuts
1 (6 ounce) package semisweet chocolate chips (1 cup)

Directions

Heat oven to 350 degrees F combine half of the dry cake mix , butter, vanilla and eggs in large bowl and mix until smooth. Stir in remaining cake mix, nuts and chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to wire rack.

By Stephanie Foster from Poway, CA

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Graham Nut Muffins

Ingredients

1 cup graham cracker crumbs
1/2 cup flour
1/4 cup whole wheat flour
1/2 cup brown sugar (firmly packed)
3 tsp. baking powder
1/4 cup pecans (chopped)
1/4 cup dates (chopped)
3 eggs whites
1/2 cup skim milk
1/4 cup oil

Directions

Heat oven to 375 degrees F. Line 12 muffin cups with paper cups or generously grease. Lightly spoon flour into measuring cup, level off. In a large bowl, combine graham cracker crumbs, flour, whole wheat flour, brown sugar and baking powder; mix well. Stir in pecans and dates. Slightly beat egg whites in small bowl. Add milk and oil; blend well. Add to dry ingredients all at once. Stir until dry ingredients are just moistened. Fill lined or greased muffin cups 3/4 full. Bake at 375 degrees F for 16-19 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Yields: 12 muffins.

By Robin from Washington, IA

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